Berbere Beef Short Rib

Beef short ribs - when cooked low and slow, what could be better than meat that falls off the bone?

I don't know why I love beef short ribs so, but there is something wonderful by how tender and flavourful it is, with very little doing to it. I'm reticent to even call this a recipe, considering how little is involved - all it takes to make this mouth-watering piece meat is time... cook it low and slow and let the meat do its own magic.

Ingredients

Serves 2

2 tbsp berbere spice (you can make your own, and thus control the spice/flavours, but I love Zest and Zing's, and always have it in my spice cabinet)
2 beef short ribs (you can also use loin ribs)
500ml beef stock (you can use 1 beef stock pot, dissolved in 500ml water)

Method

Marinade the beef ribs all over with the berbere spice. If you can, leave this overnight to absorb the flavours.
Preheat the oven to 160c.
Heat a large frying pan on high. Brown the beef ribs for a minute on each side.
Place the marinaded ribs in an ovenproof dish.
Pour in the beef stock, so that the ribs are immersed in water up to three-quarters of their height. You can add more water/use less if necessary.
Cover with foil and pop into the oven for about 3 hours.
Remove the beef from the oven.
For an added smokey char to your ribs, sear the ribs on a bbq for a few minutes before serving, or alternatively, turn on the grill, remove the foil and return the brisket to the oven for another 10mins.